Cottage cheese always delivers when it comes to adding protein to your diet. But there's a simple add-in that boosts its ...

Enjoy the taste of fresh mangoes combined with savory and spicy mixed vegetables. To make the mango salad, start by peeling and dicing a mango. Next, top the mango with chopped Thai chili peppers, ...

This removes its sharpness and gives it a light caramel flavour, creating the perfect sauce for pasta.The bacon not only adds a strong umami kick to the dish but also a slight crunch — a nice contrast ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione director of ...

In a small sauce pot, bring salted water to a boil. Stir in quinoa. Boil until al dente, firm/tender. Pour over a fine mesh strainer. Spread quinoa on a sheet tray to let cool. In a separate saucepot ...

Adam Fleischman, a free-style chef, defies structured recipes, choosing culinary chaos. He is also the founder of Umami Burger restaurants with 25 locations, including one near the AT&T ball park, not ...

Summer produce, like tomatoes and eggplant, can shift easily into cold-weather preparations — roasting, baking, stewing — ...

Chicken, bacon, and ranch are three words we love to see in the same sentence. This creamy casserole packs all three ...

The enormous globe artichokes at Life’s a Choke Farmstand. For a quick tutorial on how to trim an artichokes (often described as “turning” an artichoke after the word tournerin French) check out this ...

Dried porcini mushrooms give Magic Mushroom Powder its rich umami flavor. (Grant Butler/The Oregonian) It's not difficult to pick out the four fundamental tastes of sweet, salty, sour or bitter. Bite ...

RDs share the best umami ingredients that can make any basic recipe restaurant-worthy in seconds and packed with health benefits. Fortunately, these umami-enhancing compounds are naturally present in ...

Wild mushrooms are more readily available to home cooks than ever, especially here in Southern California. Not just chanterelle and morel mushrooms, but also maitake (a.k.a. hen of the woods), ...